Description
A delicious, mildly sweet and spicy dish with an aroma of clarified butter will send your senses spinning. Steamed balls are a fun side filled with veggies.
Ingredients
- Akki tari or Cream of rice- 120gm or 1 cup
- Togari kaalu or pigeon peas- 1 cup, par boiled
- Oil or ghee- 2tbsp
- Mustrard seeds- 1/2 tsp
- Cumin seeds- 1/2 tsp, coarsely crushed
- Bengal gram or chana dal- 1tsp
- Black gram or Urad dal- 1tsp
- Asafetida- a large pinch
- Curry leaves- 8-10
- Green chili- 1, finale chopped
- Water- 2-1/2 cups
- Freshly ground black pepper powder- 1/2 tsp
- Salt- to taste
- Freshly grated Coconut- 1/2 cup
- Coriander leaves- 3-4 tbsp
Instructions
- Dry roast the cream of rice till fragrant (don not let it turn brown) and set aside to cool.
- Heat oil or ghee in thick bottomed pan and add the mustard seeds.
- Once it sputters add the crushed cumin seeds, channa dal, urad dal and fry till the lentils are brown.
- Add the asafetida, curry leaves and green chilies and fry till the curry leaves are crisp.
- Add two and a half cups of water and allow the water to bring to a gentle boil. At this point, stir in the par boiled pigeon peas, coconut and the roasted cream of rice. Mix well and cook covered on low heat for 5-10mins or till the liquid is completely absorbed.
- Add the coriander leaves and take off the heat.
- Wet your hands in cold water and scoop out ping pong sized balls of the upittu and shape them into balls.
- Arrange the balls in a greased pan and steam bake the upittu for 5-10 in a pressure cooker.
- Turn off the heat and allow the dumplings to cool for five mins. Serve hot with ghee and chutney of your choice.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Side
- Cuisine: Indian